* Freezes well.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Variations: bake in mini-muffin pans (makes about 3 dozen) for 10-11 minutes, bake in regular-sized muffin tins (makes 14 to 16) for 22-25 minutes or double recipe and bake in a 9×13 pan for 30-35 minutes.